4.9 from 234 votes
Greek Stuffed Eggplant with Chickpeas
Greek Stuffed Eggplant with Chickpeas offers roasted eggplants filled with a fragrant mixture of caramelized onions, garlic, spices, and tender chickpeas simmered in tomato and broth. The blend of cinnamon, nutmeg, and thyme creates a warm, aromatic filling, while the roasted eggplant provides a soft base. This vegetarian dish balances savory and sweet notes with a Mediterranean character.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
pieces
Course:
Main Course
Cuisine:
International
Ingredients
- 6 eggplant
- 5 prigs of thyme only the leaves, finely chopped
- 3 onion cut into thin vertical slices, medium
- 4 garlic finely choped, cloves
- 1 tsp brown sugar
- 4 tomato cut into small cubes, large
- ½ tsp cinnamon powder
- ¼ tsp ground nutmeg
- 500 g chickpeas soaked
- 600 ml vegetable broth
- salt
- black pepper
- extra virgin olive oil
Instructions
For the filling:
- Place a pot over medium to high heat. Once heated, add a little olive oil, the onions, garlic and brown sugar. Sauté for 3-4 minutes, until well caramelized.
- Add the tomatoes, cinnamon, nutmeg, chickpeas and broth. Season with salt and pepper and boil until the chickpeas are soft.
Cup of Yum
For the eggplants:
- Preheat your oven to 200°C (390°F) with the fan on.
- With a straight knife, score each eggplant along its length at intervals of one third. Place them in a baking pan lined with parchment paper and sprinkle with olive oil, salt and thyme. Bake for 30-35 minutes then remove from the oven and set aside to cool slightly.
- Fill the eggplants with the filling mixture and serve.